Mango Pico de Gallo

Homemade Mango Pico de Gallo Recipe

Or salsa fresca is easy to make and delicious, served with tortilla chips as a snack or appetiser. 

Goes especially well with pan-fried chicken or fish and rice.

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Recently I made the more Traditional Pico de Gallo Recipe but I think the mango makes a change and is more colourful.

Pico de Gallo also known as salsa bandera means flag salsa - hence the colours green, white and red in the Mexican flag.

Green chilli and coriander (cilantro) for the green, white from the onions and red from the tomatoes.

I used red onion in this mango recipe as red onions are less harsh in taste. Gluten-free, dairy-free and vegan.

What is the difference between pico de gallo and salsa?

Pico de gallo is technically a 'type of salsa' and is always made with fresh ingredients.

Pico de gallo has far less liquid than salsa. Although salsa can be made chunky, the tomatoes are often blended with the other ingredients, making it runnier than pico de gallo and salsa contains olive oil.

Ingredients

• coriander

• mango

• fresh lime juice

• green bell pepper

• fresh ripe tomatoes

• green chilli

• red onion

• salt

Recipe Top Tips!

• Always use ripe tomatoes and cut everything into very small dice.

• You must deseed the tomatoes, put them into a colander, and sprinkle them with salt. Leave for at least 30 minutes. Salt will keep the bright red colour, plus salt will draw out the juice and ensure your pico de gallo isn't watery.

• Don't use a metal bowl when mixing your ingredients because the lime will react with the metal. Metal mixing bowls should not be used with acidic foods.

• Whilst you can refrigerate your finished pico, remove it 30 minutes before serving - it's far better served at room temperature.

• Buy two lemons as until it's made and you taste it you won't know if you need more lime juice.

Equipment

You will need a colander

How to make mango pico de gallo

Once deseeded and chopped, put them into a colander over a bowl and sprinkle with salt. Leave to drain for at least 15 minutes before continuing.

In a bowl, add the salted and drained tomatoes to the rest of the ingredients and mix together including the juice of 1 lime. Have a taste, add more salt and lime juice if needed.

Cover with cling film and refrigerate for 30 minutes.

Remove from the fridge at least 30 minutes before serving.

And there we have it folks - Mago Pico de Gallo 😋

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side, dip

Mexican

Yield: 4

Author: Jan Bennett

Mango Pico de Gallo

Easy to make and delicious as a side to pan-fried chicken and rice.

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

Ingredients

Gather and prepare the ingredients

• 5 or 6 fresh ripe tomatoes - deseeded and cut into very small dice
• a good pinch of salt
• 1 x ripe mango - destoned, peeled and cut into very small dice
• red onion
• 1 x green bell pepper - deseeded and cut into very small dice
• 1 x green chilli - deseeded and finely chopped
• 1 x lime - juice only - buy two in case you need more lime juice
• a handful of fresh coriander - leaves only and chopped

Instructions

Prepare the tomatoes

1. Once deseeded and chopped put them into a colander over a bowl and sprinkle with salt. Leave to drain for at least 15 minutes before continuing.

Make the Pico de Gallo

1. In a bowl, add the salted and drained tomatoes to the rest of the ingredients and mix together including the juice of 1 lime. Have a taste, add more salt and lime juice if needed.
2. Cover with cling film and refrigerate for 30 minutes.
3. Remove at least 30 minutes before serving.

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